Memes Pear Chow Chow Recipes

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PEAR RELISH

If you like chow chow you will like this Pear Relish. Comes from my dads Uncle. This recipe is for time after time

Provided by Eddie Jordan

Categories     Spreads

Time 55m

Number Of Ingredients 8



PEAR RELISH image

Steps:

  • 1. Grind pears, onions, and peppers and place in a large pot with other ingredients. Bring to a boil stirring often about 25 minute
  • 2. Start filling clean sterilized jars and seal. Makes 15 pints. Wonderful on meats, roast steak ect. Alot like chow chow
  • 3. NOTE: BIRD EYE PEPPERS IS A HEIRLOOM HOT CHILI PEPPER.

1 gal hard pears peeled cored and diced
1/2 gal onions diced and soaked in1 cup pickling salt 1 hour drained and rinsed
14 medium size bell peppers 7 green 7 red
25 bird eye peppers
1 qt cider vinegar
1 medium bottle prepared mustard
2 Tbsp mustard seeds
2 Tbsp turmiric

PEAR RELISH

This is a great topping for hot dogs, or even tortilla chips. A great way to use extra pears.

Provided by Travis Deck

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 3h10m

Yield 192

Number Of Ingredients 9



Pear Relish image

Steps:

  • Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
  • Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
  • Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
  • Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 51.7 mg, Sugar 3.6 g

12 large pears
3 large onions, coarsely chopped
3 large green bell peppers, seeded and coarsely chopped
4 jalapeno peppers, coarsely chopped
2 cups apple cider vinegar
2 cups white sugar
9 ounces prepared mustard
1 tablespoon salt
10 (1 pint) canning jars with lids and rings, or as needed

MEME'S PEAR CHOW-CHOW

Categories     Side     Pear     Simmer     Boil

Yield makes 4 quarts

Number Of Ingredients 9



Meme's Pear Chow-Chow image

Steps:

  • In the bowl of a food processor fitted with the metal blade, working in batches, combine the pears, onions, and bell peppers, and pulse until ground but still slightly chunky. Place the mixture in a large, nonreactive pot and stir to combine.
  • Add the vinegar, sugar, pickling salt, pickling spices, and turmeric and stir to combine. Bring to a boil over high heat. Decrease the heat to low and simmer until thick, about 30 minutes.
  • Meanwhile, sterilize four 1-quart canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
  • Fill the hot jars according to the procedure for Raspberry Jam (page 289), leaving 1/4 inch of headroom, and process them in a boiling-water canner for 10 minutes. Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
  • variation
  • For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.

One peck (12 1/2 pounds) pears, peeled, cored, and thickly sliced
2 1/2 onions, preferably Vidalia, chopped
2 green bell peppers, cored, seeded, and coarsely chopped
1 red bell pepper, cored, seeded, and coarsely chopped
2 1/2 cups distilled white vinegar
1 pound sugar (scant 2 1/2 cups)
2 teaspoons pickling salt (see page 300)
2 teaspoons pickling spices
2 teaspoons ground turmeric

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